「Cantonese Radish Beef Brisket」

Ingredients and amounts

• Beef brisket (500 g)
• White radish (1)
• Ginger (8 slices)
• Garlic (5 cloves)
• Scallion knot (1 bunch)
• Star anise (2)
• Cassia cinnamon (1 small piece)
• Dried chili (2)
• Bay leaves (2)
• Fermented red bean curd (1 cube)
• Chu hou paste (30 g)
• Oyster sauce (15 g)
• Light soy sauce (15 g)
• Rock sugar (10 g)
• Salt (5 g)
• Dark soy sauce (15 g)

Step-by-step method

1. 1

   Step 1

   Cut the radish into rolling-cut chunks and set aside.

2. 2

   Step 2

   Blanch the whole beef brisket with 2 slices of ginger and a scallion knot. After the water boils, cook for 5-10 minutes, then remove and cut into pieces.

3. 3

   Step 3

   Cut the brisket into pieces of your preferred size (the brisket has been blanched, so it won't shrink much during braising; larger pieces will take a bit longer).

4. 4

   Step 4

   Prepare the sauce: mix the fermented red bean curd, chu hou paste, light soy sauce, oyster sauce, sugar, and salt according to the amounts above (rock sugar was substituted with white sugar).

5. 5

   Step 5

   Heat oil in a pot, sauté the ginger and garlic until fragrant. Add the brisket and stir-fry until dry. Add the prepared sauce and stir-fry until aromatic. If you prefer a darker color, add a little dark soy sauce.

6. 6

   Step 6

   After the seasonings are well combined, pour in hot water.

7. 7

   Step 7

   Transfer the brisket to a soup pot. Add the cinnamon, star anise, bay leaves, and dried chili. Braise for about 2 hours.

8. 8

   Step 8

   When the brisket is half-tender, add the white radish and continue braising for 30 minutes.

9. 9

   Step 9

   Once the radish is tender, it's done. A pot of rich and fragrant radish beef brisket is ready.